Baked Brie en Croûte with Apple Compote

Sounds fancy, doesn’t it?  Believe me, this is one of the easiest and most irresistible appetizers on the planet.  Last week I hosted a small dinner party for my friends and was looking for a starter that complimented the menu.  I had a left over block of homemade puff pastry in the freezer and used that as a starting point.  It didn’t take me long to think of baked brie which, surprisingly, I have never made before though I have eaten and loved it many times.  The apple compote can be made in advance if needed.  This takes next to no time to assemble and the most difficult part is waiting until it comes out of the oven to dig in.  My puff pastry unfolded a little bit during baking but I actually liked it that way because you could see the warm, gooey brie layered with apples.  This was demolished by the end of the evening, and is a fantastic recipe to have in your repertoire.  I’m fairly certain this will make an appearance on my Thanksgiving appetizer table this year.

Baked Brie en Croûte with Apple Compote
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For the apple compote:
1 tbsp. unsalted butter
2 golden delicious apples, peeled, cored and cut to ½-inch dice
¼ cup sugar
Pinch grated nutmeg


To assemble:
10-inch round puff pastry, rolled to ¼-inch thickness
1 round Brie cheese, 6-8 oz. and about 4½ inches wide, chilled
1 egg beaten with 1 tbsp. water

Water crackers, for serving

In a medium saucepan, melt the butter over medium heat.  Add the diced apples and cook, stirring occasionally, until the apples have released most of their juices, about 5-7 minutes.  Mix in the sugar and nutmeg, stir well to combine, and continue to cook, stirring occasionally, until most of the liquid has evaporated, about 12-15 minutes longer.  Remove from the heat and let the mixture cool to room temperature.

Preheat the oven to 375˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.  Transfer the round of puff pastry to the prepared baking pan.  Using a sharp knife, cut the disc of cheese in half horizontally to create two thinner discs.  Place the bottom disc in the center of the puff pastry round.  Spread about half of the apple compote over the surface of the cheese.  Top with the remaining cheese disc.  Layer with the remaining compote.  Bring the puff pastry up around the edges of the brie-apple layers.  Fold and pinch the edges so that only a small portion of the top surface is exposed.  Brush the surface of the puff pastry lightly with the egg wash.

Bake until the puff pastry is golden all over and crisp, 40-45 minutes.  Let rest 5 minutes, then transfer to a serving platter with a knife and crackers.

Source: Williams Sonoma

50 Responses

  1. oh this looks divine! pastry and cheese, two of my favourite things! and wouldn’t it be so darling baked into little mini individual servings? Each with their own pocket of melty cheese and apples.. YUM!!

  2. LOVE baked brie. I make one with brown sugar and chopped pecans — served with sliced granny smiths! This will be the next one to try for sure! YUM!

  3. Absolutely fabulous! Love this blog!

  4. Did you remove the rind?

  5. yum i think i’d like anything with apple compote:-)

  6. Yumm, I am definitely making this when my parents come to visit this weekend. Whenever I make baked brie I’ve always wrapped Pillsbury crescent roll dough around it with cinnamon, brown sugar and pecans. Can’t wait to try this!

  7. I have tried a similar recipe but with apricot preserves instead of apples. Also delicious. And a friend of mine has used cranberry preserves before as well – may be something to try for Thanksgiving seeming that is a staple for that dinner. Thanks for the different variation – will have to try it soon!

  8. I have had similar recipes like this before but have never made it myself either. I am saving this one for sure! Looks fabulous! So wish I was at your dinner party to try it out :))

  9. This is exactly what I was looking for for a party that I’m having next week. Doesn’t Brie have a rind? If so do you take that off? I’ve always wondered this. LOVE LOVE LOVE your blog. TFS ;o)

    • Yes it does and no, you don’t remove it (if you did I would indicate that).

    • I’m not a fan of the rind on Brie — only love the gooey middle! It takes a little extra work but you can cut it off. Just make sure your puff pastry “package” is secure so there won’t be any leakage. I’ve also read that you can cut off just the top of the rind so the Brie keeps it’s shape.

  10. Now I have had baked brie like that before, but never with an apple compote on it… I think that would send it to over the top good!!! Looks incredible!

  11. It looks delicious!!! This recipe is great!!!!!

  12. this looks fabulous. i’m going to make it! i tried out your salmon with strawberry recipe yesterday. my favorite!!!

  13. In. Love. with this recipe. Been meaning to try a baked brie. This is the one. I think I wanna boil the apples with cranberries, too. 🙂

  14. I’ve made baked brie countless times, but I’ve always used raspberry preserves. I love the idea of apple compote, and your presentation is so pretty – I’m totally adding this to my Thanksgiving menu too!

  15. Heaven. One of my all time favorite appetizers…..I’ve always done apricot or raspberry. But apples? Hmm. Did Andrew like it?

  16. Oooh Annie! This is a perfect appetizer for fall. I’m going to email your link to my mom – she is always looking for something to serve when people come over!

  17. Annie, This looks delicious! I LOVE brie, it’s my favorite cheese. I’ve been trying to venture out and try different cheeses but I always find myself coming back to brie. I am definitely going to be making this as one of my thanksgiving sides. Thank you!!

  18. i love baked brie! the apple compote looks scrumptious, too. this would make a great thanksgiving appetizer.

  19. Brilliant idea! Inspired! It looks and sounds gorgeous. I’ll be trying this 🙂

  20. Thanks for sharing. I’ve done this with a homemade compote of cranberries and pecans, but the apple compote will be a great variation. This will be making an appearance at my next girls’ night book club. Also, on an unrelated sidenote: in case you ever get this question, your recipes work perfectly as-is for high-altitude baking, etc.

  21. I LOVE LOVE LOVE baked Brie. This stuff is always and yours looks delicious!

  22. mmmmm brie with it…
    I am gonna try it wil apples next time. I love putting brie on apples so baking it together will be GREAT!

  23. Wow, this seems surprisingly easy but very impressive! I love the combination of apples and brie… very sophisticated but always yummy. Thanks for sharing your recipe. This reminds me of your cream puffs post, which is another shockingly simple favorite of mine. I tackle it last week and posted about it today – Check it out if you’d like!

  24. This looks and sounds fantastic! Thanks for the recipe!

  25. Gorgeous, Annie! Apples and cheese are one of my favorite combinations, and who could resist it wrapped in buttery pastry?!?

  26. I’ve never had a baked brie with an apple compote before. This is one of my favorite appetizers to serve around the holidays.

  27. LoOkS AMazIng!!!

  28. Um…can I have a pool-sized version of this to dive into??!!

    Looks AMAZING Annie. Thank you for sharing!

  29. Baked Brie is one of my go-to appetizers, especially for fall. Thanks for a great recipe! I typically make it with pie crust, jalepeno pepper jelly and walnuts, and serve with sliced apples and pears (adapted from a Pampered Chef recipe), but will be giving this one a try. Great idea slicing the rounds in half to get more melty apple-y goodness!

  30. This seems simple, yet quite decadent and delicious- perfect for after going apple picking!

  31. I’ve done a version with brie and blueberry sauce en croute but this looks wonderful! I look forward to trying this version. How do you think it would be with the addition of dried cranberries? Would a walnut or pecan be too much of a textural difference? Thank you!

  32. Eeeek! I have to make this asap! It looks so amazing 🙂 If only it wasn’t 10 PM right now grrr!

  33. Yum!! This looks so good, I just did a post on pie crust and how it make everything better… I think the same can be said of puff pastry!! Yum!!

  34. this looks fantastic, annie! i’ve done baked brie with a simple chutney and nuts in the past, but i love the idea of puff pastry and apple. i will be making this over the next few weeks, for sure. thanks for the reminder about the williams sonoma recipes, too!

  35. After the great pork chops with apple compote we had last night, I love the idea of this one!

  36. This looks amazing and it’s so simple to put together. You could use pears, berries or any seasonal fruit to serve year ’round! Yummm!
    Cheers! Leslie

  37. This looks heavenly! WOW!

  38. What modifications would I need for a larger size brie? I have a larger (approx 8″ diameter) round. Do you think I will need more puff pastry?

  39. Ooo this is so simple to make and looks SO good.

  40. I know this sounds silly, but how do you eat this? Scoop out the cheese/ apple and spread it on crackers? What about the pastry? That can’t be spread on crackers…

  41. I just wanted to let you know that I have made this twice now for holiday get togethers and it is so easy and YUMMY! I will probably feature it on my blog with a link to you. 🙂


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